Steamed Rice E.Cereals and Past Products No.005
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|Yield: 100 Portions Each Portion: 3/4 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Rice, Whole | 9LB | 5.25 Qrt | 1. Combine rice, water, salt, and |
|Cold Water | | 2.75 Gal | salad oil; bring to a boil. |
|Salt | 5OZ| 0.50 Cup | Stir occasionally. |
|Salad Oil | 4OZ| 0.50 Cup | 2. Cover tightly; simmer 20 to 25 |
| | | | minutes. DO NOT STIR. |
| | | | 3. Remove from heat; transfer to |
| | | | shallow serving pans. Keep |
| | | | covered and in a warm place |
| | | | until ready to serve. |
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NOTE: 1. Rice may be cooked in 350F oven.Substitute boiling water for
cold water; place equal amounts of ingredients in 2 roast-
ing pans (18 by 24 inches); stir, cover and bake 30 -40 min.
2. Rice may be cooked in steamer. Use 8 1/4 qt boiling water;
place ingredients in steamer pan; stir, then steam
approzimately 20 minutes.
3. In Step 1, chicken or beef stock may be substitued for
water. 11oz Soup or Gravy base, beef or chicken may be used;
decrease salt to 2 oz. See Recipe Card A-12.
4. In Step 1, 13 lb 8 oz medium grain rice may be used. Prepare
according to instructions on container.
5. Other sizes and types of pans may be used. See Recipe
Card A-25.
VARIATION
1. LYONNAISE RICE: Follow Steps 1 & 2, remove from heat. Saute
3 lb (2 1/4) chopped, dry onions (3 lb 5oz A.P.) in 1 lb 8oz
(3 cups) butter or margarine. Add sauteed onions and 1 lb
(2 cups) chopped pimentos to cooked rice. CONTINUED.
2. LYONNAISE RICE CONTINUED. Place an equal quantity of rice
mixture in each greased roasting pan (18 by 24 inches),
cover; bake in 350`F oven for 15 minutes. Toss lightly
before serving.
3. TOSSED GREEN RICE: Follow Steps 1 & 2, remove from heat.
Saute 1 lb 2 oz (1 1/2 qt) thinly sliced green onions
(1 lb 5oz A.P.) with tops and 2 lb (1 1/2 qt) fresh,
chopped sweet peppers (2 lb 7 oz A.P.) in 8 oz (1 cup) salad
oil or melted shortening until tender. CONTINUED.
4. TOSSED GREEN RICE CONTINUED. Add to steamed rice together
with 8 oz (1 qt) fresh minced parsley, 2 tsp black pepper,
and 2 tbsp monosodium glutamate (optional). Toss well to
blend ingredients.
5. YELLOW RICE WITH GREEN PEPPERS, RED PEPPERS AND ONIONS: In
Step 1, cook rice with 11 oz Soup and Gravy base, chicken.
See recipe card A-12. Reduce salt to 2 oz. Follow Step 2,
remove from heat. Saute 1 lb 5 oz (1 qt) fresh, chopped
sweet peppers (1 lb 9 oz A.P.) , CONTINUED.
6. YELLOW RICE WITH GREEN PEPPERS, RED PEPPERS AND ONIONS,
CONTINUED. 2 lb (1 qt) canned diced red peppers (2-No303cn),
and 3 lb (2 1/4 qt) chopped dry onions (3 lb 9 oz A.P.) in
2 lb (1 qt) salad oil or melted shortening. Add sauteed
vegetables to cooked rice. Mix well. CONTINUED.
7. YELLOW RICE WITH GREEN PEPPERS, RED PEPPERS, AND ONIONS:
CONTINUED. Place equal amounts into each greased roasting
pan (18 by 24 inches). Cover; bake at 350`F for 15 minutes.
Toss lightly before serving.